The Best Creamy Chicken Pasta Recipe

5 from 53 votes

This Creamy Chicken Pasta recipe is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness. I know the whole family will love it!

Fettuccine in a creamy sauce with golden brown sliced chicken on top. Fresh rosemary leaves and lemon zest sprinkled on top.

When I started writing recipes I always swore I would never write a chicken pasta! Want to know why? It really is so un-Italian. BUT the further I have gone on in this pasta journey the less I care about tradition. I'm not Italian and although I love authentic recipes there is a time and a place for a cozy dish like this. Comfort food personified.

I love that I am harping on about tradition, but hello? I put butter in my all my Cacio e Pepe sauces so who am I to talk? This creamy sauce is a go-to and is such an amazing base to add anything you like. Feel free to leave the chicken out or add some vegetables (check out my new Chicken and Mushroom pasta!) For a version with no cream head to my Garlic Parmesan Pasta with Chicken.

For some similar creamy style sauces, try:

Main Ingredients

Boneless Skinless Chicken breasts - I use one for two people but use two if you like. Using a rolling pin (to hit it!) I flatten the breast down to an even thickness so it cooks quickly and evenly. I do personally prefer the flavor of chicken thighs so use either.

Garlic - Fresh garlic cloves always if you can!

Cream -I like to use single or light cream because the Parmesan thickens the sauce beautifully as it simmers. If you’re in the U.S. and using heavy cream, that works perfectly too as you can thin it with a splash of pasta water at the end if the sauce gets too thick.

Parmesan cheese - Freshly grated with a microplane or star side of a box grater. Pre grated parmesan is often full of additives and won't melt into a sauce as well.

Fresh herbs - I think rosemary brings a lovely flavour to this dish, substitute for thyme or sage.

Lemon Juice - I add fresh lemon juice to 99% of my creamy pasta sauces, it cuts through the richness perfectly.

Additions:

I wanted to keep this as a really simple base but it is crying out to be added to! Try any of these:

Toasted sliced mushrooms
Any fresh vegetables like broccoli, zucchini or green beans.
A big handful of fresh spinach
Some cooked crispy bacon pieces.

How to make this recipe

The full recipe, ingredient list and a short tutorial video are in the recipe card below.

How to perfectly pan-fry a chicken breast

ONE: Flatten the chicken breast down so it is all the same thickness. I get out some frustration by hitting it with a rolling pin on a cutting board!

TWO: For best results, flatten it to about 1 - 1.5cm thick for best results.

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THREE: Season each side well with salt and black pepper. Dust with flour (optional but it adds a lovely golden crisp finish).

FOUR: Pan fry over a medium-high heat for 2 minutes each side until golden brown (or longer if your piece is thicker). Wrap lightly in foil and make the sauce.

Making the sauce

Garlic and rosemary sizzling in a stainless steel pan.

ONE: Using the same skillet fry the garlic in butter over medium heat. Add the rosemary scraping all the browned bits of chicken with a spatula.

Cream added and a hand sprinkling parmesan cheese into it.

TWO: Add the cream and bring to a very gentle simmer. Add the parmesan in 2 - 3 separate lots, letting it melt in between.

A measuring cup of pasta water being poured into creamy mixture.

THREE: Add ¼ cup of pasta water.

FOUR: Add the black pepper and lemon juice and mix in quickly. Let it simmer for a couple of minutes to thicken.

Cooked pasta simmering in the cream sauce.

FIVE: Add your cooked pasta in and toss well. Let it gently bubble away in the sauce for 1 - 2 minutes.

Chicken slices on top of the creamy pasta.

SIX: Slice the chicken breast and serve with extra fresh rosemary and lemon zest. Some red pepper flakes would also be delish.

Expert tips

For a juicy chicken breast, flatten it into an even layer. Ensures even and perfect cooking.
The cream sauce should never be boiling just a really nice gentle simmer on a medium or even medium-low heat.
If using dried pasta, undercook it by a minute so it can bubble away in the sauce for a minute or two at end and still be al dente.
Always reserve a mug of the starchy pasta water before draining. I like to try and time the pasta cooking and sauce so I can transfer the cooked pasta straight into the sauce. I use a spider strainer for this.

How much salt to put in pasta water

If you can stomach a mouthful of your pasta water, you probably haven't salted it enough! I have learnt a lot about salting water from Samin Nosrat and her book and series Salt, Fat, Acid, Heat.

For two people I generally use about 1.75L of boiling water and I use about ¾ tablespoon of table salt. Personally, I don't want to waste fancy salt in water. Table salt is generally the saltiest of all salts so if you use something like Diamond Crystal Kosher salt or Maldon, you might need to go closer to 2 tablespoons.

Experiment with what works for your tastes. I can't stress the importance of salting your pasta water enough. It makes a HUGE difference. Remember, pasta has zero salt in it so seasoning your water is the one chance you have to add some flavour INTO the pasta.

Another week night must!

My delicious creamy pesto gnocchi is my fallback lazy dinner!

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Recipe FAQs

Can I use chicken thighs instead of breast?

Yes, chicken thighs stay juicier and work beautifully in this pasta. Just cook them a little longer so they’re fully done before slicing. If you want to see how I pan-fry thighs for another creamy pasta, check out my Chicken and Mushroom Pasta.

What pasta shape is best with this sauce?

Anything you love works. I often use fettuccine because it gives classic chicken Alfredo vibes, but rigatoni, or linguine are great too. Use whatever you have on hand.

Can I store leftovers?

Creamy sauces never reheat quite the same, but if you must, store leftovers in an airtight container for 2–3 days. Reheat with a splash of water or cream to loosen the sauce.

What cream is best for creamy pasta?

I prefer single or light cream, it thickens beautifully without getting too heavy. If you’re in the U.S. using heavy cream, that works too as you can thin the sauce with a splash of pasta water if it becomes too thick.

Want some other pasta dishes to try?

Loved this Creamy Chicken Pasta? I have load of pasta recipes from simple sauces for busy weeknights to more intricate handmade shapes. You have to make my Easy Three Ingredient Alfredo Sauce, it a staple for me! For another creamy concoction try my Spring Pasta Primavera, like this, perfect any night of the week. For a cheesy sauce my Easy Cheese Sauce with Bacon and Thyme is crazy good.

Fettuccine in an alfredo sauce on a white plate. Freshly grated parmesan on top and a fork with noodles twirled around. — Easy Alfredo Recipe

White plate with linguine in a creamy primavera sauce. Zucchini, broccoli and beans are mixed through with peas, pine nuts and lemon zest on top. — Easy Alfredo Recipe

Did you make this recipe?

I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!

Recipe

The Best Creamy Chicken Pasta Recipe

5 from 53 votes

Author: Emilie Pullar

Total Time: 25

Prep time:10

Cook Time:15

Servings: 2 people

Print Recipe Pin Rate

This Creamy Chicken Pasta recipe is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness.

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We'll email this link to you, so you can come back to it later!

Ingredients

200 grams dried pasta or 300 grams fresh pasta
1 tablespoon olive oil
1 x chicken breast (see notes)
1 tablespoon flour
1 tablespoon butter
3 garlic cloves finely chopped
1 tablespoon fresh rosemary leaves roughly chopped
¾ cup cream
1 teaspoon black pepper
1 tablespoon lemon juice
50 grams parmesan very finely grated
Lemon zest and extra rosemary to finish

Instructions

Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.
Flatten the chicken breast to an even thickness (about 1-1.5cm), I do this by laying some plastic wrap over the top and hitting with a rolling pin.
Season the breast well with salt and pepper on each side then dust with the flour.
Heat the olive oil in a fry pan over a medium high heat and fry the chicken for 2 mins each side (or until cooked through if yours is thicker).
Lightly wrap in foil and set aside.
Heat the butter over a medium heat and gently fry the garlic for a minute, it shouldn't brown at all.
Add the rosemary and cook for a further 30 seconds.
Pour in the cream and bring to a very gentle simmer (lower the heat if you need, it shouldn't be boiling).
Add the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition.
Add the pepper and lemon juice and mix in quickly.
Add ¼ cup of pasta water and let it gently simmer for a 2 - 3 minutes to thicken slightly.
Add the cooked pasta, toss and let it gently bubble away for a minute or two.
Slice the chicken then serve the pasta with the chicken pieces on top or tossed through.
I like to top with some extra rosemary leaves, freshly grated lemon zest and some more parmesan if you wish.

Video

Notes

Pasta - I used fettuccine but use whatever shape you like. I like to weigh the pasta portions, it's a one minute job and ensures the perfect sauce to pasta ratio.

Sauce factor - It will seem way too 'saucy' when you add the cooked pasta to the cream but trust me, cream sauces dry up so quick. By the time you have simmered it all together for a min or two then serve it, it will be perfect!

Chicken - Feel free to use chicken thighs instead of breast (they have way more flavour). Also use two breasts if you want a bit more chicken. Up to you! Also please feel free to cook the chicken any way you personally prefer. You could slice it up into pieces then dust in the flour and pan fry until cooked through.

A non cream version - Please check out my Garlic Parmesan Pasta with Chicken. It is seriously delicious.

Author: Emilie Pullar

Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Meat Sauces

Cuisine: American

Keyword: chicken alfredo, creamy chicken pasta, pasta

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